Chicken and dumplings is one of those yummy fall comfort foods. It’s a dish that even my picky eater likes, and it’s so simple to make. The flavors in this lazy recipe are so intense that it tastes like you’ve been slaving away in the kitchen all day, which couldn’t be further from the truth.
My chicken and dumplings call for only 4 ingredients (well, 5 if you count water). Yes, I use canned biscuits because I’m a lazy cook, plus I like the way they taste. So there.
2 cups or so of shredded chicken
2 Quarts of Chicken Stock
2 Quarts of Water
2 Cans of Biscuits
3 Tbs. steak seasoning (or other seasonings of your choice)
To start, pour in your chicken stock, your water, your shredded chicken and seasonings in a large stock pot. I use steak seasoning because I like the flavor, but you could do simple salt & pepper, Italian seasoning, or whatever all-purpose seasoning you have on hand. Bring to a boil.
In the meantime, take your canned biscuits, and roll into balls. I usually make three balls per large biscuit. (You could go with one can, but everyone’s favorite part is the dumplings, so I like to use two cans and have plenty).
Once the soup is at a rolling boil, carefully drop your biscuits in. They will float on top.
Let these simmer for about 30 minutes or so. You can turn the heat down to medium. Stir every once in a while to keep things from sticking to the bottom of the pan. After a while, the dumplings will begin to “sink”. That’s when they are ready. I like to let them simmer on low for a few more minutes.
If you have enough self-control to not gobble the entire pot up, the leftovers taste even better warmed up the next day!